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Preparation

Preheat your oven to 200 degrees.
Fry bacon until crispy. Set aside and let cool. Heat your oil and butter together in another skillet on the stove. Sweat your garlic and shallots together, and add the spinach. Stir and cover; let it steam until soft. Add the zest of one lemon, stir, and set aside. Chop your cooled bacon.
Scrub your oysters very thoroughly and run them all under cold water. Do your best to ensure that all the sand and beards are off. To shuck, start by finding the 'hinge.' Insert the knife in the hinge of the shell and run it all the way around the seam. Once you get your knife in, force your way across the shell and disconnect the muscle that keeps the top shell on. Peel back the shell doing best to keep the brine in. Run your knife along the bottom to loosen the oyster and set the shell on a baking sheet.
When all oysters are shucked, add a spoonful of the spinach filling over each shell. Top each shell with bacon. Take your zested lemon and squeeze its juice all over the oysters. Sprinkle with kosher salt and pepper lightly. Bake them in the oven for 5-7 minutes.
Start the hollandaise by melting the butter. Combine egg yolks in a glass bowl with vinegar with a whisk, and add all other ingredients. Set over a simmering pot of water and whisk in the butter slowly until frothy. Season to taste.
Ladle the sauce over each oyster, and set in a broiler to brown the sauce. Serve immediately.